Actual Greeks would probably take umbrage at our title here. We’re throwing some olives and feta in our pasta and calling it Greek? Well, sort of, yes.
Ingredients
1 pound short, fat, and curly pasta, such as radiatori or macaroni
Salt and freshly ground black pepper
1 pound ground lamb
Red pepper flakes, optional
1 pound zucchini, about 2 medium, cut into 1-inch chunks
1 cup kalamata olives, pitted and roughly chopped
8 to 10 peppadew peppers, sliced
6 ounces feta cheese, crumbled
Instructions
Cook the pasta in generously-salted water, according to package directions.
While the pasta cooks, brown the lamb in your deepest, widest sauté pan (a Dutch oven would work as well). Cook the lamb over medium-high heat, stirring frequently to break it into crumbles. Cover, if desired, with a spatter guard to keep the lamb fat from spattering all over the stove. Cook for about 7 to 10 minutes, or until the lamb is completely cooked and beginning to crisp up and get deeply browned. If desired, sprinkle with red pepper flakes.
Add the zucchini and continue cooking over medium-high heat for an additional 3 to 5 minutes, or until the zucchini is hot but still crisp. Toss in the olives and sliced peppers, and cook for an additional 1 minute or until they are heated through. Remove from the heat and season to taste with salt and pepper.
Drain the cooked pasta and return the pasta to the cooking pot. Toss with the zucchini and lamb (include the juices and fat from the pan). Stir thoroughly then top with the crumbled feta. Serve immediately.
